The Fresh Loaf

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Gluten Free Black Forest Gateau

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sonia101's picture
sonia101

Gluten Free Black Forest Gateau

I made a gluten free Black Forest Gateau  for a friends birthday. It was a challenge for me  since the recipe was written in German . I actually doubled the recipe and replaced the 100 grams of flour with GF flour and the cake turned out perfect. I thought I'd share the recipe in case there are any GF bakers interested, the recipe can be found here http://tinyurl.com/6ptz3fs

Guess I should have cleaned the bench before taking this photo! lol

Comments

Yerffej's picture
Yerffej

From the looks of that beautiful dessert, I think that you should have made this one as a test and invited us all over to try a bite.

Jeff

sonia101's picture
sonia101

I agree Jeff!  I didn't want to part with the cake, I just wanted to cut it and take a photo of the inside........Gosh I've been hanging around TFL too much lol

Syd's picture
Syd

Looks stunning!

Syd

sonia101's picture
sonia101

Thanks Syd

tssaweber's picture
tssaweber

I ate this gateau in the Black Forest in southern Germany many times and it never looked that good.

 

Thomas

sonia101's picture
sonia101

Thanks Thomas you just made my day! :D

dabrownman's picture
dabrownman

what I'm going to make for my wife's birthday next year.  A very nice looking cake sonia. I'll make it with part WW pastry flour and cake flour though.

sonia101's picture
sonia101

It really was a nice cake I only got a taste of my husbands piece, by the time I went to get a piece the whole cake was gone! I'm sure it will be better or as good with normal wheat flour :) The recipe didn't give a cake tin size and it worried me so I doubled the recipe and it turned out perfect. No idea what size my tin is but I can measure it if you would like :)

linder's picture
linder

How do you get what looks like a thin layer of melted chocolate to stick to the sides of the cake?  What a beautiful creation! 

sonia101's picture
sonia101

I just cut a piece of wax/baking paper to the size of the cake and lay it flat on my kitchen bench. I melted dark chocolate and added some butter (sorry I have no idea about quantities I do it by sight) I let the chocolate cool just a bit and then spread it onto the paper and on my bench. I again allow it to cool (not too long)  it's still soft and then I pick it out and wrap it around the cake. The cake then goes into the fridge till the chocolate SETS and then I just pull the paper off. If the chocolate hasn't set and you try to remove the paper it will not work.......I always wait till the chocolate is HARD and then wait 30 minutes longer to make sure and the paper peels off really easy. The chocolate curls on top are just done with a potato peeler. Hope that helps :)

Oh and it's really messy, the worse part is cleaning the kitchen bench at the end! But it's worth it because it does finish off a cake nicely.

 

 

linder's picture
linder

Thanks for the info, Sonia.  It came out looking fantastic! 

breadsong's picture
breadsong

Sonia,
Your cake looks just beautiful, topped with those perfect, chocolate-dipped cherries (they look luscious),
and the chocolate curls.
The chocolate band is a really nice finish too.

The chocolate band on your cake reminded me of Rose Levy Beranbaum's Strawberry Maria cake; also wrapped with
a chocolate band, but a "lacy one" (the chocolate is piped free-form on the waxed paper, prior to chilling and wrapping around the cake).
In case you might like to see a picture of the Strawberry Maria, here is a link to a someone's pretty version,
posted on Roses's forum:
http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/889/

It was so nice to see this picture of your gorgeous cake!
:^) breadsong

sonia101's picture
sonia101

Breadsong thanks so much for sharing that link, I have a new challenge......that cake looks STUNNING! I would never have thought to have piped the chocolate.